Tuesday, April 20th Give-a-way!!

We have a fun prize for Tuesday...
With the gorgeous weather here in Salt Lake, no one will want to spend time in the kitchen preparing dinner so we want you to relax, pick up the phone and have dinner delivered, on us!

~A $20.00 gift card to PIZZA HUT!~  

(A $20.00 retail value)

Here is what you need to do to enter this drawing...
Follow this link to our facebook page become a fan and post a comment telling us what you favorite type of pizza Is!
Remember to BECOME A FACEBOOK FAN , so that we can contact you if your the winner!
Easy as pie (pizza pie that is)...
Entries are accepted until 9:00 p.m. April 20th, 2010 (Mtn.DST)

Awesome Alfredo Sauce

  My oldest child Chase, is a HUGE Fettuccine Alfredo fan, but a very particular one...
He doesn't like bottled sauces, and he will only eat those prepared with real butter and cream.

Here is a recipe that he approves of!  Although it's not a recipe handed down yet, I think it will be in the years to come.  This is an original recipe from  Fred Wix ~ The Gabby Gourmet!!

ALFREDO SAUCE

1/2 c. Butter (no substitutions)

1 Tbsp. Flour

2 Tbsp. Dry White Wine or Sherry Wine

1 1/2 c. Heavy Whipping Cream

1 c. Freshly grated Parmesan Cheese

1/4 tsp. Freshly grated Nutmeg

1/4 tsp. Freshly ground Pepper
Fresh Parsley, chopped

Melt butter in a medium saucepan. Stir in flour until smooth. Cook, stirring constantly for 1 minutes.  Whisk in the wine, then slowly whisk in the cream and continue whisking until sauce is smooth and well incorporated.

Heat until sauce is almost simmering, add parmesan cheese, nutmeg, and pepper.
Pour over prepared noodles, sprinkle with parsley, toss, and enjoy!!

Mom's Champagne Salad

This recipe brings back so many memories from my childhood.  My mom made this for Sunday dinners, family get together, church suppers, and other "special" occasions.

I loved it! I haven't seen this recipe for years, and now that I have read through it again, it will be on my Sunday dinner menu!

~Amber

SALLY'S CHAMPAGNE SALAD

11oz. Cream Cheese, softened

2 c. Sugar

3 Banana's, mashed with a fork

1 (10oz.) pkg. Frozen Strawberries, thawed and drained

1 (20oz) can Crushed Pineapple (very well drained)

1 (16oz.) container Frozen Whipped Topping, thawed

1 c. Pecans, chopped

In a large bowl, beat the cream cheese with an electric mixer until light & smooth. Beat in the sugar.
  Fold in the whipped topping.

In a second bowl, combine the banana's, strawberries,
pineapple and pecans.  Stir into the cream cheese mixture.

Pour into a 9x13 glass pan or other decorative serving container, and chill until set (about 4 hours).

Grandma Iola's Vegetable Dip

This is a really old recipe. Iola was mother the of  Peg, Sally, & Leona. Though she passed away years ago, her cooking talents live on in her girls, grandaughters, great grandaughters and others... (she is my grandmother, so I think she is the absolute best!).

Grandma Iola raised her family of 5 children in Park City Utah, and worked in a Cafe called "The Junction" for years.  She would go to work @ 4:00 a.m., make 20-30 pies (including the crusts), dozens of biscuits, rolls, bread, and untold other items, and then prepare to cook for the breakfast rush!
Here is a recipe she made often for her family.  It's easy, delicious, and so adaptable! Try it as a topping for baked potatoes, or stir into mashed potatoes...

VEGETABLE DIP

1 c. Buttermilk

1 (8oz. pkg) Cream Cheese, softened

1 Tbsp. Garlic Powder

1 tsp. Salt

1 tsp. Pepper

1 tsp. MSG seasoning 

(you can leave this out if your sensitive to MSG)

Combine all ingredients together with an electric hand mixer. Be sure to mix well!  Chill for several hours before serving.

Aunt Peg's Wyoming Stew

We're not sure why this recipe is called her "Wyoming" stew, but we do know its fantastic!
This recipe is so old that when it was originally used there were no such things as slow cookers/crock pots... it was cooked on your stove for 6-7 hours, watching and stirring often.

WYOMING STEW

2 lbs. stew meat

2-15oz. cans green beans, with juice

(I use frozen green beans and just omit the liquid)

1 Qt. stewed tomatoes

2 medium onions, chopped

5 carrots, peeled and diced

4 potatoes, peeled & cubed

5 stalks celery, chopped

1/2 c, quick cooking tapioca

1 c. water

1 tsp. garlic powder 
(or other seasonings you like)

Salt & Pepper, to taste

Place all ingredients in a 5-6 qt. slow cooker, and cook on low 6-8 hours.

This is a super easy recipe, that you can easily adapt to your family's taste by adding additional vegetables, or seasonings.

We promise to mend our ways...

Time has really gotten away from Megan and myself!  We are working hard to catch up all of our Aunt Peg's responsibilities...including some cooking for this blog!

Here are some teaser titles from the recipes to be posted in the upcoming days...

CHICKEN BROCCOLI DIVAN

AUNT EDYTHE'S CHOCOLATE FLUFFY TRUFFLES

AUNT PEG'S BROWN SUGAR COOKIES (to die for yummy)

GRANDMA IOLA'S VEGETABLE DIP

SALLY'S CHAMPAGNE SALAD

My mouth is watering just thinking about these delicious foods...can't wait!